PVA复合剂对苹果等采后保鲜及生理效应

通过对苹果、碰柑等自然低温下和桃货架温度下涂 PVA复合剂贮藏和贮期跟踪测定发现，PVA复合剂分别可减少两类贮温下果实贮期失水70%、50%以上，保鲜率提高5.3%～24.8%。贮期处理果的呼吸强度不同程度得以降低。经该剂处理的桃对贮放环境O₂的消耗量始终低于对照，而CO₂的积累量则始终高于对照，果实内部CO₂浓度增长较快。伴随着Vc氧化酶活性的下降，处理果Vc含量持续大于对照。

The Influence of PVA Compound to the Storage and Harvest Physiology of Apple etc.

The natural low temperature storage (NLTS) of apple, orange, and shelf storage of peach revealed that the water loss rate of fruits coated with polyvinyl alcohol (PVA) compound product under these two conditions were 70%,50% less than that of control respectively. Their preservative rate were 5.3%～24.8% higher. Compared with control generally,the respiration intensity of treated fruits were lower; The density of oxygen surrounded treated peach was always higher, the density of carbondioxide was in reverse;whereas the inner carbondioxide was more and more by days. The quicker decrease of ascorbic acid oxydase of treating resulted in a higher ascorbic acid level.